Posts

Fruit Salad with Cool Whip and Pudding This Fruit Salad is a simple, refreshing side dish that complements just about any meal! We ate this salad, or a variation of this salad, a lot growing up. Most family picnics and barbecues included this scrumptious, fruity recipe. We always call it “blackberry salad,” but in reality it’s made up of whatever fruit we have on hand. It’s the best way to use up extra fruit in the fridge before it goes bad, and there are so many ways to change it up!...

Arguably the best martini is one in which a good amount of a fairly decent dry gin makes just a touch of room for a good dry white vermouth. Add a single dash of orange bitters and you can practically call it a day. The vermouth amplifies and brightens of the gin with some acidity and sweetness, and the gin gives structure and body to the vermouth. Gin’s characteristic botanical notes and high-proof spirit are balanced by the flavor and acidity (and sometimes sweetness) of the vermouth....

Back in the old days, a pot of sputtering polenta would have been stirred for a full forty-five minutes over a hot stove. This lengthy cooking brings out the full corn flavor of the grain, but it is definitely tedious. Newsflash! You can make it in the oven! Without stirring! This is revolutionary to anyone who loves polenta but can’t stand the labor involved. In fact, the only real work from you is stirring in the cheese partway through cooking....

Related Video

These are words from “Each Peach Pear Plum,” a children’s book by Janet and Allan Ahlberg. It is a charming book filled with even more charming illustrations, painted in soft pastels—Tom Thumb slightly hidden in each page and English nursery rhyme characters play the leading roles. Like so many young children, my now-grown son Luke was enchanted by the rhyme and the story—he demanded I read it to him over and over again....

Two Ways to Toast Pecans You can toast pecans using one of two methods and both deliver terrific results. The first approach is good if you’re doing a larger batch. It also requires a bit less babysitting than on the stove top. The skillet method means you don’t have to turn on your oven and works well for smaller batches. Make More than You Need If you’re going through the effort to toast a batch of pecans, it’s easy to double or triple the amounts....

So when Sarah Thomas-Drawbaugh (known on the internet by her blog name, Healthyish Foods) dropped a grated egg avocado toast video and it started taking TikTok by storm, I knew that I had to see what the fuss was all about. There is no denying that it is a gorgeous dish. Made with a thick piece of sourdough bread, a layer of creamy avocado, and delicate cloud of grated hard boiled egg, what more could you possibly want for breakfast?...

Related Video

These soft, buttery rolls are must-haves for your holiday table—or any special occasion, for that matter. No one wants to fuss with rolls when so much is going on in the kitchen. That’s where the very important make-ahead plan comes into play. The Secret to the Best Dinner Rolls The secret to meltingly tender dinner rolls? Lots of butter, eggs, and potato flakes. Eggs and butter add richness, and potato flakes—a stand-in for the mashed potatoes used to make old-fashioned potato bread—add a tenderness....

Related Video

The longer way? Make your crust from scratch. In my opinion, nothing beats a homemade butter crust. But not everyone has the time for that, so don’t let making a crust stop you from making a quiche, it’s easy! This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I’ve changed it with my own version of blind baking the crust, and I’ve simplified the instructions a bit....

I never did get her recipe, but I love rabbit, and love mushrooms, so here is my take on a dish I imagine Chef Crenn might like. This dish celebrates the onset of cooler weather. The combination of rabbit (you can easily substitute chicken if you are unable to find rabbit) mushrooms, butter, stock, and roasted garlic are as wonderful as that first crisp day when leaves are falling, schools are back in session, and football is on the TV....

Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else. The browned lemon bits bring zippy bursts of roasted lemony flavor to the dish, providing a wonderful accent to the shrimp, spinach, and linguine. Try it, you’ll see!...

Making cold brew at home is technically very easy, and two kids ago I would have convinced you that I loved every minute of loading my Toddy and patiently waiting for the cold brew magic to happen. Now I am much older and wiser, and fussing with those messy coffee grinds is just not fun, nor easy anymore. Enter: the Cold Brew Coffee Bags from Trader Joe’s. Not to be dramatic or anything, but this product has seriously changed my life....

Related Video

Disney Cruise Line If you are reading this post, you’ve most likely already booked or you are intending to book a Disney Cruise on the Disney Cruise Line. Congratulations! You have made the perfect choice for your family vacation. Your Disney Cruise will be a magical experience for the whole family, yes, even the adults! Would you believe that some of us have been on a Disney Cruise without the kids?...

Related Video

Have you ever heard of sous vide cooking? Or tried it yourself? What Is Sous Vide Cooking? Before we get too far into it, let’s discuss this whole concept of cooking sous vide. “Sous vide” (pronounced sue veed) literally means “under vacuum” or “under pressure.” The method involves sealing ingredients in food- and temperature-safe resealable plastic bags (I like these ones), pushing out as much air as possible (no vacuum sealer required), and then submerging the ingredients in a pot of heated water to cook....

Related Video

Related Video